AuthorHolly CookCategoryKeto Dessert RecipesThis recipe for Keto Sugar Cookies, a traditional treat that everyone loves, has a fantastic flavor and a sweetener that is suitable for keto. It becomes increasingly difficult to believe they are low carb and essential for the keto diet with each bite.
In a sieve, mix cream of tartar, baking soda, salt, coconut flour, and almond flour. This gives keto cookies a finer texture. I strongly advise against skipping this process.
In a bowl(large), cream the butter and powdered erythritol (about TWO minutes). If using almond extract, beat it in with the vanilla extract. the addition of eggs.
Put flour mixture and blend. Flatten the dough until it resembles a little disc by placing it in the space between two sheets of parchment paper. For two hours minimum, put in the fridge.
Place the dough in the space between the parchment sheets. The dough and parchment paper should be placed on top of a moist paper towel. To a thickness of about 1/8 and 1/4 inch, roll out the dough between the two parchment paper sheets. For an additional TWENTY minutes, refrigerate.
Set the oven's temperature to 325.
Cut out shapes, then bake them
Shapes should be cut out after removing the top parchment paper layer. On a baking sheet covered with parchment paper, put them 1.5 inches apart. Bake for EIGHT to NINE minutes. Remove from oven. Before moving it to a wire rack, let it cool for five minutes on the baking sheet. Once cooled, decorate.
Mix salt, egg whites, cream of tartar, and ONE cup of powdered erythritol sweetener in a dish(small) to make keto royal icing. until smooth, whisk. Add the remaining 1/4 cup of powdered erythritol to the remaining third of the icing in the larger bowl. Stir to make it a little bit thicker. With the first batch of icing, fill the inside of the cookies. Then to outline the cookie, use the second, thicker batch. Add batches of icing to two different piping bags. You should pipe the borders of your cutout cookie using the thicker frosting. Flood the interior of the outline after that with the thinner icing.
Ingredients
Directions
In a sieve, mix cream of tartar, baking soda, salt, coconut flour, and almond flour. This gives keto cookies a finer texture. I strongly advise against skipping this process.
In a bowl(large), cream the butter and powdered erythritol (about TWO minutes). If using almond extract, beat it in with the vanilla extract. the addition of eggs.
Put flour mixture and blend. Flatten the dough until it resembles a little disc by placing it in the space between two sheets of parchment paper. For two hours minimum, put in the fridge.
Place the dough in the space between the parchment sheets. The dough and parchment paper should be placed on top of a moist paper towel. To a thickness of about 1/8 and 1/4 inch, roll out the dough between the two parchment paper sheets. For an additional TWENTY minutes, refrigerate.
Set the oven's temperature to 325.
Cut out shapes, then bake them
Shapes should be cut out after removing the top parchment paper layer. On a baking sheet covered with parchment paper, put them 1.5 inches apart. Bake for EIGHT to NINE minutes. Remove from oven. Before moving it to a wire rack, let it cool for five minutes on the baking sheet. Once cooled, decorate.
Mix salt, egg whites, cream of tartar, and ONE cup of powdered erythritol sweetener in a dish(small) to make keto royal icing. until smooth, whisk. Add the remaining 1/4 cup of powdered erythritol to the remaining third of the icing in the larger bowl. Stir to make it a little bit thicker. With the first batch of icing, fill the inside of the cookies. Then to outline the cookie, use the second, thicker batch. Add batches of icing to two different piping bags. You should pipe the borders of your cutout cookie using the thicker frosting. Flood the interior of the outline after that with the thinner icing.
